STUFFED SQUASH BLOSSOMS

Approximately 25-30 large squash blossoms

Filling:
1 egg yolk
One small container ricotta cheese
1/4 to 1/2 cup chopped spinach
prosciutto crudo, torn into bits or diced
grated parmigiano reggiano cheese
dash nutmeg
salt to taste

Batter:
3 eggs
3/4 cup flour
1/4 cup milk
1/4 teaspoon salt (to taste)

Vegetable oil for frying

Prepare the batter and set aside; it shouldn’t be too thick for this recipe.

To prepare the squash blossoms, remove the stamens and stems and then wash the blossoms carefully and put them on paper towels to dry.

Prepare the filling by combining all the ingredients above and gently stuff the squash blossoms up until the point where the petals start to open. You can twist the petals a bit to close in the stuffing.

Heat the vegetable oil in a large pan.

One by one, dip the stuffed squash blossoms in the batter and let excess batter drip off. Then drop the blossom in oil and allow all sides to brown before you lift out and put on paper towels to drain.